Brioche Cinnamon Rolls (Vegan) (Edit recipe)

52 recipes
|
10 followers

What is better than the aroma of cinnamon rolls baking in the morning? Along with smelling amazing, these rolls are light, fluffy and sweet with an irresistible cinnamon center. To get that wonderfully soft brioche texture, the dough is enriched with extra plant-based butter and plant-based yogurt. They can be baked same day or kept in the fridge and baked the next morning. There is nothing like a lazy Sunday morning sweet treat. They are completely dairy and egg-free and the perfect addition to breakfast or brunch.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

18

Serves: 6

Ingredients

Cinnamon Rolls

2.25 cups Bread Flour
4 Tbsp Plant-Based Butter, -room temperature
1.5 tsp Quick Rise Yeast
.25 tsp Salt
2 Tbsp Cane Sugar
4 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
.66 cup Oat Milk, Organic, -warmed to 105F to 115F (any plant-based milk will work)

Cinnamon/Sugar Filling

3 Tbsp Plant-Based Butter, -melted
3 Tbsp Cane Sugar
3 Tbsp Coconut Sugar
1.5 tsp Cinnamon, Ground

Cream Cheese Frosting

1 cup Powdered Sugar, -sifted
4 Tbsp Vegan Cream Cheese, Plain, -room temperature
1 tsp Vanilla Extract
1 Tbsp Dairy-Free Whipping Cream, -cold

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl add the flour, salt, yeast, sugar and room temperature butter. Mix well with a spoon. ***please see note below if using a stand mixer***
Add the room temperature yogurt and warmed milk (105F to 115F) to the flour mixture, mix with a spoon until all of the liquid has been absorbed and the dough begins to come together.
Turn the dough out onto a lightly oiled surface and continue bringing the dough together with your hands. Begin kneading the dough, continue kneading until the dough becomes LESS sticky (will stay somewhat sticky) and becomes smooth. I knead the dough for no more than 10 minutes.
Place the dough in a lightly greased bowl and cover or place bowl in a proofing bag and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on, usually takes 1 1/2 to 2 hours. ***Please see note below about proofing***
To make the filling, combine the melted butter, both sugars and the cinnamon, mix until well combined and set aside.
Once the dough has doubled in size, punch the air out and turn out onto a lightly floured surface.
Roll the dough out to a 12×9 rectangle and spread the cinnamon/butter mixture over the top. Divide the dough into 6 strips (I used a pizza cutter to do this), roll each strip up individually and place into a lightly greased baking dish or pan. I used a 6.5-in by 9.5-inch oval dish. Cover or return to the proofing bag and leave in a warm place to double in size (about 45 minutes depending on how warm the environment is.)
Once the rolls have doubled in size, preheat the oven to 350℉ and bake for 30 minutes or until golden brown.
While the rolls are cooling, the cream cheese frosting can be made. In a medium bowl combine the powdered sugar, cream cheese, vanilla and heavy cream. Blend with a hand mixer until fully combined and creamy.
Spread the frosting over warm rolls and serve.

Notes

***If using a stand mixer, add all ingredients to the bowl of a stand mixer, blend on medium speed with a dough hook attachment until the ingredients come together to form a ball. Once the ball is formed, continue on medium for another 5 to 8 minutes kneading the dough. It should be becoming smooth and stretchy and pulling away from the bowl. Form your dough into a ball and place in a lightly greased bowl. Cover or place in a proofing bag, leave to double in size.

***When it comes to proofing, I use what I call a “proofing” bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in (depending on how much dough I am working with) and medium size baking dishes fit well inside them. I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find that the inside of the oven with the oven light on ONLY is a great place to proof.

***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.

***Want to make these the day before? Follow all the instructions through forming the cinnamon rolls and then cover the dish (needs to be airtight) or place the dish back in the proofing bag and place in the refrigerator. The next morning remove the rolls from the refrigerator and leave on the counter (could go in the oven with ONLY the oven light on while still covered or in the proofing bag) and let the rolls reach room temperature and double in size. This process has taken up to 2 hours for me (the warmer the environment the, faster this will happen). Once they double in size you can follow the rest of the instructions above.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	667
Fat:	22 g
Carbohydrates:	107 g
Protein:	13 g
Cholesterol:	15 g
Sodium:	229 mg
Fiber:	3 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated per serving.